Put rice on to cook, and par-boil potatoes – fancy word for boiling potatoes in water until they are almost cooked.
In the meantime heat a wok over medium-high heat, add cinnamon and star anise and heat until fragrant. Add oil and curry paste and stir-fry for 2 minutes or until fragrant. Add onion and cook, stirring, for 1-2 minutes until softened. Chuck in the chicken and toss to combine.
Add coconut milk, potatoes, peanut satay sauce, fish sauce, tamarind puree and brown sugar. Bring to a simmer. Reduce heat to low, cover and cook for 10-12 minutes until chicken is cooked through. Serve garnished with coriander leaves and rice, Yum!